Pork and Chicken Shumai

Because woman does not live on shrimp toast alone, we figured we might as well try our hand at shumai, as well! Using Yan Can Cook, and the blog Tasty Eating as rough guides, we hit the ground running and set in for a long, long time of folding and stuffing.

INGREDIENTS:
1 lb. ground chicken
1 lb. ground pork
1 package wonton wrappers
1 onion, diced
3 cloves garlic, made into a paste
1/2 Tbsp. minced or grated ginger
2 cups cleaned cilantro leaves
1 bunch scallions, white parts only, sliced into thin rounds
2 tsp. Chinese 5 spice
2 Tbsp. each of sesame oil and soy sauce
Enough lettuce or cabbage to cover the bottom of your steamer
PLUS vegetable oil for sauteing and steaming  -about 1/2 cup total

1)Place onions and garlic on the stove to sautee until they turn lightly golden, about 10 minutes.

2)In the meantime, grate your peeled ginger on a microplane,

chop the white part of the scallions

and add them and the 5 spice to the pan.

3)Add soy

and sesame oil.

4)Add a small piece of pork or chicken and fry it with the veggies to taste for seasoning. Thank you, Tasty Eating! This would NEVER have occurred to me, and may well be the most important step of the cooking process. Brilliant.

5)Add the meat and cilantro and mix well

6)Add the sauteed vegetables

7)Mix well

8)Assemble your steamer (Or one of those collapsible veggie steamers), fill the bottom with water

and line it with lettuce.

9)Now take a wonton wrapper and place it over your hand, where you have made a very loose fist, with air in the middle.

10)Poke the airspace, forming a wonton cup

11)Fill the wrapper with about a teaspoon of filling – it can be mounded up over the top, but you don’t want it to be bursting at the seams.

12)Form creases around the outside of the meat so all the edges are touching the meat.

TA DA!!! Your shumai!

13)Repeat steps 9 – 12 until all meat and wrappers are used up. It will take a long time. This is a GREAT time to start using children or the elderly as forced labor.

By now, the lettuce will look translucent and wilted from the steam.

14)Add the dumplings to the steamer. They can touch on the sides, but they can’t overlap

15)Now put the lid on the steamer

and in about 20 minutes (Or when you cut into a dumpling and the pork is no longer pink)

16)Serve. These dumplings may be the best you have ever tasted. None of that greasy, bland saltiness that comes from so many sub-par dumpling places in the city. Fresh, fragrant cilantro mixing with pungent garlic, sweet sauteed onions, and the strange but wonderful Chinese 5 spice that makes ANYTHING taste Chinese. The pork adds fat and texture and the chicken absorbs all of the seasonings flavors.

Dipped in some Sriracha and soy, I couldn’t imagine a better meal. Unless you threw some shrimp toast in there. Cause in this case, more is more. 

Comments

  1. Hungry says:

    Looks good! But no starch like flour or cornstarch? Also, if you bounce the bottom of the shumai on the table after your fill it with meat, it'll flatten out nicely and everything will settle down.

  2. Fritos and Foie Gras says:

    @Hungry-next time I will use that info! Orrr….maybe i will just crash your party. Yours looked even more delish than mine!

  3. Sarah says:

    Can we throw a dim sum brunch at your apt??

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